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Biology of probiotic microorganisms

© nobeastsofierce / stock.adobe.comEditor: Francesca Cappitelli, University of Milan, Italy

Probiotics are “live microorganisms that, when administered in adequate amounts, confer a health benefit on the host”. The interest in the study of probiotics to prevent or treat disease rose rapidly and constantly in the last 20 years, with the number of publications per year on this topic growing from 300 in 2001 to more than 5,000 in 2021. Nonetheless, the major contribution to this increase has been given by studies (in vitro, with animal models and human trials) focusing on the effects of probiotics on the host, which have largely exceeded the scientific investigation on the biological aspects of probiotic microbial cells.

This collection of articles and reviews focuses on the physiology, metabolism, structure, and phylogeny of probiotic microorganisms, ranging from the conventional probiotics (lactic acid bacteria and bifidobacteria) to the “next generation” probiotics, which includes the growing number of bacterial symbionts of the human body (e.g., Akkermansia muciniphila and Faecalibacterium prausnitzii) that could find promising applications as live biotherapeutics.

Submissions should be formatted according to the journal guidelines of Annals of Microbiology. Please indicate clearly in the cover letter and as part of the online submission form that the manuscript is to be considered for this collection. 

All manuscripts will undergo standard peer review, and must be submitted through the journal's online submission system.

This collection will be open for submissions until 31st December 2024. 

  1. Probiotics are live microorganisms that effectively combat foodborne pathogens, promoting intestinal health when consumed in sufficient amounts. This study evaluated the probiotic potential and safety of lacti...

    Authors: Desalegn Amenu and Ketema Bacha
    Citation: Annals of Microbiology 2023 73:37
  2. Numerous chemical pesticides have been used in agricultural production to combat crop diseases and pests. Despite ensuring certain economic advantages, they have also resulted in issues like environmental cont...

    Authors: Jili Zhang, Jiayi Song, Jianyu Wei, Shi Qi, Junlin Li, Yabo Jin, Xinbo Luan, Ping Li and Jian Yan
    Citation: Annals of Microbiology 2023 73:30
  3. The involvement of probiotic cultures in food fermentation guarantees enhanced organoleptic properties and maximum consumer health benefits. In this study, isolated Bacillus cultures used in the fermentation of A...

    Authors: Tochukwu Nwamaka Nwagu, Chika Jude Ugwuodo, Chukwudi O. Onwosi, Ogechukwu Inyima, Oluoma Chizaram Uchendu and Chioma Akpuru
    Citation: Annals of Microbiology 2020 70:20